Braised Asparagus
This is my absolute favorite way to prepare asparagus. By the time the stalks are tender, the stock and butter reduce and emulsify into a rich sauce.
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- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons vegetable oil
- 1 pound asparagus, trimmed and peeled (if desired)
- Kosher salt and freshly ground black pepper
- 1 cup low-sodium chicken or vegetable stock
- 3 tablespoons unsalted butter
Instructions
- 1
Heat oil in a 12-inch straight-sided sauté pan over high heat until lightly smoking. Add asparagus in as close to a single layer as possible, season with salt and pepper, and cook without moving until lightly browned, about 1 1/2 minutes. Shake pan and cook until browned again, 1 1/2 minutes longer. Add stock and butter to pan and immediately cover.
- 2
Continue to cook until asparagus is completely tender and stock and butter have emulsified and reduced to a shiny glaze, 7 to 10 minutes. If stock completely evaporates and butter starts to burn before asparagus is cooked through, top up with a few tablespoons of water. Serve immediately.